Tomato Fish

Tomato Fish is a delightful and comforting dish that combines the rich flavors of fresh tomatoes with tender pieces of fish. This dish is a favorite in many Chinese households especially for its vibrant color and nutritions.

Course Main Course

Cuisine Asian, Chinese

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 209kcal

Author Tracy O.

Equipment

1 Non-stick pan

Ingredients

2 Yellow croaker fish (1 pound 5 oz)
¼ teaspoon Salt (Sprinkle on the fish both sides)
3 tablespoons Vegetable oil
5 slices Ginger (0.5 oz)
2 sticks Green onion (0.5 oz)

Tomato sauce:

½ Onion (Small sized, 2.5 oz)
3 Tomatoes (Roma, medium sized 13 oz)
½ cup Water
¼ cup Ketchup
2 tablespoons Sugar
¼ teaspoon Salt

Thicken sauce:

½ tablespoon Cornstarch
2 tablespoons Water

Instructions

Cut and peel ½ of the small sized onion (2.5 oz) into slices.
Wash and cut 2 sticks of green onion into 1-2 inch pieces.
Peel a piece of ginger (0.5 oz) and cut it into 5 slices.
Wash and cut 3 tomatoes (medium sized Roma tomatoes 13 oz).
Clean the fish, remove guts and gills. Then, sprinkle ¼ teaspoon of salt on both sides of 2 yellow croaker fish. Let it sit for 5- 10 minutes.
After that, pour 3 tablespoons of vegetable oil into the non-stick pan. Turn on the fire medium high.
Put the sliced ginger and white part of the green onion into the pan. Stir fry them a little bit.
Next, put the yellow croaker from step 5 into the pan. Pan fry it for 3-4 minutes. (Do not flip it, let it pan fry for 3-4 minutes first.)
After, flip the other side and pan fry it for another 3-4 minutes. Then, put it on the plate and set it aside.
Add the sliced onion from step 1 into the pan.
Then, add the cut tomatoes from step 4 into the pan.
The following step, add ¼ teaspoon of salt, ¼ cup of ketchup and 2 tablespoons of sugar into the pan.
Stir it a little bit and add ½ cup of water. Cover the lid and let it simmer for 2-3 minutes until the tomatoes and onion are soft.
Meanwhile, add ½ tablespoon of cornstarch and 2 tablespoons of water into the container. Mix it well.
When the tomatoes and onion are soft, pour the cornstarch mixture into the pan. Keep stirring it and until the sauce thickens.
Put the pan fried fish from step 9 into the sauce. Cover the lid and let it simmer for 1-2 minutes.
Lastly, add the green onion from step 2 on top of the fish and ready to serve.

Video

Notes

Cooking tips for how to make tomato fish:

Choose fresh ingredients:

- Use the freshest fish available for the best flavor and texture. The best is to use yellow croaker.

- Pick and use the ripe, juicy garden tomatoes for a naturally sweet and tangy sauce. The quality of the tomatoes directly and slightly affects the taste of the dish.

Clean and marinate the fish:

- Clean the fish, remove guts and gills.
- Then, sprinkle ¼ teaspoon of salt on both sides of 2 yellow croaker fish. Let it sit for 5-10 minutes. Sprinkle ¼ teaspoon of salt on both sides of the fish. This helps not sticking the skin on the pan when pan frying the fish. Let it marinate or sit for 5-10 minutes before cooking.

Pan fry the fish:

- Turn on a medium to high fire and add 3 tablespoons of vegetable oil. Stir fry ginger and the white part of green onion. Then, put the marinated fish into the non-stick pan. Pan fry each side for 3-4 minutes or golden brown. This prevents the fish from falling apart in the sauce and adds a nice texture contrast.

Don’t overcook the fish:

- Fish cooks quickly, usually within 5-10 minutes, depending on the thickness or the size of the whole fish. Monitor closely to avoid overcooking because overcooked fish can make the fish dry and tough.

Tomato sauce:

- After pan frying the fishes, add onion, tomatoes, salt, ketchup, sugar and water sautéing until the tomato is soft and fragrant. This step builds a flavorful base for the sauce.

- Then, add cornstarch mixture to thicken the sauce. Next, add the pan fried fish into the tomato sauce and cover the lid simmer for 1-2 minutes. Lastly, add green onion and ready to serve.

Nutrition